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Mexican Street Corn Soup

This creamy Mexican Street Corn Soup is packed with sweet corn, rich coconut milk, and zesty lime, delivering a comforting bowl of vibrant flavors and hearty textures.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil or avocado oil Provides a rich cooking fat.
  • 1 medium onion, chopped Adds a sweet and savory base flavor.
  • 3 cloves garlic, minced Infuses the soup with a fragrant aroma.
  • 1 medium red bell pepper, chopped Offers mild sweetness and vibrant color.
  • 2 medium golden potatoes, diced Contributes creaminess and heartiness.
  • 2 tablespoons tomato paste Adds depth and richness.
  • 1 teaspoon cumin Delivers a warm, earthy flavor.
  • 1 teaspoon smoked paprika Provides a subtle smokiness.
  • 1/2 teaspoon crushed chili flakes Adds a touch of heat.
  • 1 teaspoon kosher salt Essential for seasoning.
  • 1/2 teaspoon black pepper Essential for seasoning.
  • 1 medium jalapeño, chopped Introduces a spicy note.
  • 2 cans sweet corn, drained Adds sweetness and texture.
  • 4 cups low-sodium broth or stock Forms the liquid base.
  • 1 can coconut milk Creates a creamy texture.
  • 1 medium lime, juiced and zested Provides acidity and brightness.
  • 1/4 cup fresh cilantro, chopped Adds a fresh herbal note as a garnish.
  • 1/2 cup queso fresco or cheddar, crumbled Brings a creamy and tangy element.
  • 1 medium avocado, sliced Offers a creamy texture.

Method
 

Preparation
  1. Heat the olive oil in a large soup pot over medium heat.
  2. Sauté the onion for 5 minutes.
  3. Add garlic, red bell pepper, potatoes, tomato paste, cumin, smoked paprika, crushed chili flakes, and a pinch of kosher salt and pepper.
Cooking
  1. Sauté for another 5 minutes.
  2. Add jalapeño, one can of corn, and broth.
  3. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
  4. Remove from heat and stir in coconut milk, then blend the soup until creamy.
  5. Return to heat and add the second can of corn and lime juice and zest.
  6. Reheat if necessary and serve with optional toppings.

Notes

Use fresh vegetables for better flavor. Adjust the heat to taste and ensure to blend well for a creamy texture.